MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION

This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consumer and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat, «destructured meat», «white» or «green» meat, punctate hemorrhage, «wooden breast» and others). Two types of myopathic conditions are examined: myopathies caused by stress in animals and nutritional myopathies, which contribution to meat quality deterioration seems to be determinative. It is shown that the basis of the mechanism of the myopathy development is the mechanism of the successive changes in muscle tissue: damage of cell membranes and release of mitochondrial calcium, which causes hypercontraction, dystrophic changes, atrophy and necrosis of muscle fibers. To alleviate the damaging effect of two types of myopathies, different substances-adaptogens (selenium, vitamin E, flavonoids and others) can be used. It is stated that the requirements of animals in adaptogens change with an increase in the indicators of their productivity.

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Effect of vitamin E supplementation on growth performance, meat quality, and immune response of male broiler chickens: A meta-analysis

Livestock Science ◽

10.1016/j.livsci.2017.11.021 ◽

2018 ◽

Vol 208 ◽

pp. 5-13 ◽

Cited By ~ 11

Author(s):

Mariana A. Pompeu ◽

Luigi F.L. Cavalcanti ◽

Fabio L.B. Toral

Keyword(s):

Immune Response ◽

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Broiler Chickens ◽

Meta Analysis ◽

Vitamin E Supplementation

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The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature

Archives of Animal Nutrition ◽

10.1080/1745039x.2019.1572342 ◽

2019 ◽

Vol 73 (2) ◽

pp. 111-126 ◽

Cited By ~ 7

Author(s):

Magdalena Mazur-Kuśnirek ◽

Zofia Antoszkiewicz ◽

Krzysztof Lipiński ◽

Joanna Kaliniewicz ◽

Sylwia Kotlarczyk ◽

...

Keyword(s):

High Temperature ◽

Vitamin E ◽

Meat Quality ◽

Broiler Chickens ◽

Antioxidant Status

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Effects of different formulations of α-tocopherol acetate (vitamin E) on growth performance, meat quality and antioxidant capacity in broiler chickens

British Poultry Science ◽

10.1080/00071668.2015.1080814 ◽

2015 ◽

Vol 56 (6) ◽

pp. 687-695 ◽

Cited By ~ 12

Author(s):

Z.P. Hu ◽

T. Wang ◽

H. Ahmad ◽

J.F. Zhang ◽

L.L. Zhang ◽

...

Keyword(s):

Vitamin E ◽

Antioxidant Capacity ◽

Growth Performance ◽

Meat Quality ◽

Broiler Chickens ◽

Tocopherol Acetate

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Effect of vitamin E sources and inclusion levels in diets on growth performance, meat quality, alpha-tocopherol retention, and intestinal inflammatory cytokine expression in broiler chickens

Poultry Science ◽

10.3382/ps/pez149 ◽

2019 ◽

Vol 98 (10) ◽

pp. 4584-4594 ◽

Cited By ~ 1

Author(s):

F.M. Pitargue ◽

J.H. Kim ◽

D Goo ◽

J.B. Delos Reyes ◽

D.Y. Kil

Keyword(s):

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Broiler Chickens ◽

Inflammatory Cytokine ◽

Cytokine Expression ◽

Alpha Tocopherol

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The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil

Archives Animal Breeding ◽

10.5194/aab-62-287-2019 ◽

2019 ◽

Vol 62 (1) ◽

pp. 287-296 ◽

Cited By ~ 6

Author(s):

Magdalena Mazur-Kuśnirek ◽

Zofia Antoszkiewicz ◽

Krzysztof Lipiński ◽

Joanna Kaliniewicz ◽

Sylwia Kotlarczyk

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Meat Quality ◽

Broiler Chickens ◽

Antioxidant Status ◽

Dietary Supplementation ◽

Negative Control ◽

Enzymatic Antioxidants ◽

Group I

Abstract. The aim of this study was to determine the effect of vitamin E and polyphenols on the antioxidant potential and meat quality of broiler chickens fed diets supplemented with low-quality oil. The experimental materials comprised 120 male Ross 308 broilers (six treatments, 10 replications, two birds per replication). Dietary supplementation with vitamin E and/or polyphenols was applied in the following experimental design: group I (negative control) – without supplementation without low-quality oil; group II (positive control) – without supplementation + low-quality oil; group III – supplementation with 100 mg kg−1 of vitamin E+ low-quality oil; group IV – 200 mg kg−1 of vitamin E + low-quality oil; group V – 100 mg kg−1 of vitamin E and 100 mg kg−1 of polyphenols + low-quality oil; group VI – 200 mg kg−1 of polyphenols + low-quality oil. Rapeseed oil oxidised under laboratory conditions was added to the diets of broiler chickens from groups II to VI. The applied antioxidants had no effect on the growth performance of chickens fed oxidised oil. Increased dietary inclusion levels of vitamin E and/or polyphenols improved the antioxidant status in the blood and increased the content of non-enzymatic antioxidants in the liver and breast muscles of broilers fed low-quality oil. The tested antioxidants had no influence on carcass quality parameters in chickens fed oxidised oil. However, birds fed diets with the addition of vitamin E were characterised by a higher gizzard weight and higher pH of gizzard digesta. Dietary supplementation with vitamin E and polyphenols or polyphenols alone contributed to a lighter colour and lower pH of breast muscles and an increase in the content of fat and ash in the breast muscles of broilers fed oxidised oil. The breast muscles of birds given 100 or 200 mg kg−1 of supplemental vitamin E were characterised by higher concentrations of n-6 polyunsaturated fatty acids (PUFAs) and hypocholesterolemic fatty acids (DFAs), a more desirable DFA∕OFA ratio, and a lower atherogenicity index (AI). Polyphenols combined with vitamin E can be a valuable component of diets for broiler chickens when the problem of low-quality oil occurs.

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